Pineapple Pound Cake Recipe

A slice of pineapple pound cake on a white plate with a fork, showing its moist interior and glaze, with a whole pineapple in the background

5 from 2 votes

Pineapple Pound Cake Recipe

This Pineapple Pound cake uses dried pineapple for texture, crushed pineapple for flavor and moisture, and a pineapple glaze. You can't get more pineapple flavor, even if you tried!

Prep Time10

Cook Time1 15

Cooling Time1

Total Time2 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 660kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake:

1 cup dried pineapple diced small
1/3 cup orange juice or rum optional
2 ¾ cups cake flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 ½ cups unsalted butter room temperature
2 ½ cups granulated sugar
6 large eggs room temperature
1 cup buttermilk room temperature
1 tablespoon vanilla extract
1 can (20 oz) crushed pineapple drained well, juice reserved

For the Glaze:

1 tablespoon unsalted butter melted
3 tablespoons reserved pineapple juice
1 teaspoon vanilla extract
Pinch kosher salt
1 ½ cups confectioners’ sugar

Instructions

In a shallow cup or dish, soak the dried pineapple in either the orange juice or the rum for 2 hours. Drain the pineapple. Set aside.
Preheat oven to 325F. Set rack to middle position. Prepare a 12-cup Bundt pan with nonstick baking spray.
In a medium bowl, whisk together flour, salt, and baking soda.
In the bowl of your stand mixer, add butter and sugar and mix for 4 minutes on high speed until pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
Reduce mixer to low speed and slowly add dry ingredients into batter in two increments. Do not over mix.
Add in buttermilk, vanilla, crushed pineapple, and soaked pineapple, mix until just combined and turn off mixer.
Pour batter into prepared pan and bake for 70-75 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on wire rack for 10 minutes, then invert cake onto serving plate for at least an hour or until the cake is cool to the touch.
For the glaze, combine butter, pineapple juice, vanilla, and salt in a medium bowl and whisk together. Slowly pour in confectioner’s sugar while whisking to create a light and buttery glaze. Pour over cooled cake and let sit for 10-15 minutes to set. Slice and enjoy!

Notes

How to Store

Room Temp: Keep your pineapple pound cake covered in an airtight container on the counter for up to 3 days. If your kitchen runs warm, refrigerate it instead.
Fridge: Store covered in the fridge for up to 1 week. You can keep it whole or slice it up first if you know you will be snackin on it all week!
Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition